By now, you know I’m a proponent of healthy eating choices. I truly do believe that if there’s a healthy substitute, it should be used whenever possible. Feeding our kids right is part of our responsibility as parents, and will help them be better prepared to feed themselves right when they’re adults.
That being said, sometimes, you cook what’s easy and cheap. Can I make it for under $10? Does it make good leftovers? Will it freeze well? Then it’s gonna be on the menu at some point. Of course, we’ll add some veggies to even it out. And yeah, I’ll make sure the kiddo has something healthy for lunch on those nights we’re going to eat like hogs. But when push comes to shove- if it tastes good, requires little to no effort, and keeps well for later, I’m makin’ it.
Allow me to introduce you to possibly the most unattractive meal I make, (but one my family just LOVES): Super Burritos. Most of the ingredients come from a can, are heated on the stove top, then shoved into tortillas and thrown in the oven, but man does it taste good!
- 2 lbs ground beef
- 1 can Hormel chili without beans
- 1 small can green chilies
- 1 onion, chopped
- ½ lb grated cheddar cheese
- 16 oz tomato sauce
- 10-inch flour tortillas
- ½ lb shredded Monterey Jack cheese
- Tobasco to taste
- Preheat oven to 300 degrees (F).
- Brown ground beef and onion in a large pan, drain grease.
- Add chili, green chilies, cheddar cheese, tomato sauce. Cook until cheese melts. Add Tobasco to taste.
- Have tortillas at room temperature. Scoop two large spoonfulls of meat mixture into tortillas, roll into a burrito shape, and put into an oven-safe 9×13 dish. (This requires a bit of speed and dexterity, as the meat stuff likes to spread out. Mind you, it shouldn’t be watery, so you don’t have to rush, just don’t feel like the tortilla has to be perfectly rolled.)
- Not all of the tortillas will be used, and not all the meat mixture will be used. Freeze the remainder (label it, because it can look confusing when frozen), and save to reheat for another night)
- Add cheese and a bit of meat filling to the top of each burrito.
- Bake at 300 degrees for 30-40 minutes until hot. (Tip: put the baking dish into another pan- a jelly roll dish or something big enough- with a bit of water in the bottom. It keeps the tortillas soft during baking.)
- Remove from oven, serve with sour cream, cheese, tomatoes, and any other burrito-worthy toppings.
Like I said: these aren’t pretty. But you know, kids don’t mind. (Hungry spouses either.) You won’t win any culinary awards with this one, but you’ll get away with a meal for under $10, and have plenty for later. That’s a win-win scenario, right?
Do you have any “ugly recipes” you’d like to share? We’d love to eat em! Leave your recipe or link in the comments.
Download .pdf recipe HERE.